When the sun’s shining and appetites call for something light yet satisfying, there’s nothing better than a vibrant salad to bring freshness to the table. Whether you’re dining al fresco, packing up for a picnic or looking for a flavourful side for your next BBQ, these three summer salads, courtesy of California Walnuts, deliver all the texture and zing you could ask for. From the sweet tang of balsamic strawberries to smoky grilled lettuce and juicy watermelon, each recipe is brimming with seasonal ingredients, crisp crunch and that all-important refreshing finish. Get tossing.

Balsamic Strawberry, Walnut & Rocket Salad

Ingredients

• 400 g strawberries halved or quartered if large
• 1 tsp black peppercorns crushed
• 1 tbsp balsamic glaze
• 2 tbsp extra virgin olive oil
• 250 g pack halloumi diced
• 75 g California Walnuts
• 75 g rocket

Instructions

1. Mix the strawberries with the pepper and balsamic glaze and marinate for 10-15 minutes.
2. Heat the oil in a frying pan and fry the halloumi and walnuts for 3-4 minutes, turning occasionally until golden. Toss into the rocket with the oil from the pan and then toss in the marinated strawberries.

BBQ Gem Lettuce, California Walnut and Feta Salad

Ingredients

• 2 little gem lettuce, quartered
• 2 tbsp extra virgin olive oil
• 400 g mini watermelon 2 x 2cm slices
• 100 g feta
• 50 g California Walnuts
• 1 tbsp white wine vinegar

Instructions

1. Brush the cut surfaces of the little gem with a little oil and place on a BBQ or griddle pan, cook for 1 minute each side until slightly charred. Transfer to a serving plate.
2. Brush the watermelon slices with a little oil and BBQ or griddle for 2-3 minutes each side to give light bar marks, cut each into 6 wedges and add to the serving plate. Crumble over the feta and sprinkle with Walnuts.
3. Whisk the vinegar into the remaining oil, season and drizzle over the salad to serve.

Mixed Bean, Walnut & Watercress Salad

Ingredients

• 1 yellow pepper sliced
• 100 g pack asparagus tips halved
• 100 g California Walnuts
• 50 g sun-dried tomatoes sliced plus 3 tbsp oil
• 400 g can cannellini beans drained and rinsed
• 400 g can black beans drained and rinsed
• 100 g bag watercress thick stalks removed
• 2 tbsp white wine vinegar

Instructions

1. Preheat the oven to 200 °C, gas mark 6.
2. Place the pepper, asparagus and walnuts on a baking tray and toss in 1 tbsp oil from the tomatoes, roast for 15-20 minutes.
3. Meanwhile, toss together the beans, sun-dried tomatoes and watercress, toss in the pepper mixture.
4. Whisk the remaining 2 tbsp tomato oil with the vinegar, season and toss into the salad.